of the University of Pennsylvania. 51 



return of bran to flour was at about the same period 

 also advocated by Millon and Mege Mouries. 1 



From this time on, with but few dissenting voices, 

 the " gluten -cell" has been generally spoken of as 

 the index of the nutritive nitrogenous matter 2 of the 



1 Comptes-Kendus, vol. xliv. p. 47. 



2 By general consent the albuminoids of the wheat-grain are 

 grouped together as gluten, which is>, however, further sepa- 

 rable into gluten-fibrin, gluten-casein, gliadin, and mucedin, 

 proteid bodies practically equal in nutritive value, but difler- 

 ing in certain physical properties, notably that of solubility. 

 It must therefore be borne in mind that in all methods of 

 separating gluten from the other constituents of the grain, its 

 (relatively small) soluble portion is removed with the starch, 

 and that any estimate of the quantity of gluten based upon 

 such methods will probably be belo\v rather than above the 

 actual amount. Kitthausen (Die Eiweiss-Korper der Ge- 

 treidearten, 1872) believes that a certain amount of true 

 albumen should be included with the constituents of gluten 

 just mentioned. An observation of Denis (^lemoire sur le 

 sang, 1859) confirmed by Hoppe-Seyler (Med. Chem. Unters., 

 1867) and Weyl (Ber. d. deutsch. Chem. Ges., xiii. 10, 1880) 

 demonstrates that a portion of the proteids of the cereals 

 exists in the form of a globulin. Thus the observer last 

 named has shown that in wheat-flour trca'ted with a 15 per 

 cent, solution of sodium chloride, no formation of gluten 

 occurs. We have found that bran, when macerated in 15 per 

 cent, salt solution, yields a considerable amount of proteid 

 matter precipitable by nitric and picric acids. "VVe inclii.e 



